This week we go to Persia for a filo-pastry butternut squash and halva strudel.
What you will need - for 6 portions
4 half filo leaves
500g acorn squash that was peeled and boiled till soft and pureed
50g vanilla halva
1 tsp ground cinamon
50g white soft raisins
1 tbsp fresh honey
Add halva, raisins, cinamon and honey to pot of pureed squash and mix with spoon
Take olive oil and brush lightly on one sheet of filo pastry then lay second filo pastry and lay cross ways. Brush with olive oil and repeat, forming a star shape with all 4 sheets of filo. Add more olive oil.
Take 1 Tbsp of squash mix and place into centre of filo star. Fold ends together, creating a parcel whild holding in the center. Repeat with the filo, creating a flower shape. Fold, scrunch and repeat - and you will end up with a rose-shaped filo pastry ready for the oven. Place onto baking tray.
Bake at 180 degrees celsius until it is deep and golden. Add some icing sugar when done and serve with cream.
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Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at [email protected] for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. Don't forget to visit Yochanan's Facebook fan page for more tricks and recipes!